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Recipes
Mini Cannoli Cream Cups
By ShoDav
In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix w...
- For Cups
- Flour for dusting surface
- 1 Pillsbury® refrigerated pie crusts
- 3 tablespoons coarse natural sugar (Turbinado)
- 1 teaspoon cinnamon
- For Filling (If you want the cream to be extra thick see my tips below)
- For Filling
- 1 (15oz) container of whole milk ricotta cheese
- 1/2 cup confectioners’ sugar, plus extra for dusting finished cups
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini semi-sweet chocolate chips
Whole-Wheat Waffles
By ShoDav
Preheat your waffle iron. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking s...
- 2 large eggs
- 1 3/4 cups milk (I have used everything from skim milk to thick buttermilk…so whatever you have on hand should work)
- 1/4 cup oil (I used coconut oil)
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1 1/2 cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour)
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- Warmed 100% pure maple syrup for serving
- Fresh fruit for serving
Whole Wheat Cheese Blintz Pancakes
By ShoDav
In a blender, combine the eggs, flour, milk, syrup, baking powder, and cottage cheese
- 3 eggs
- 3/4 cup whole-wheat flour
- 6 tablespoons milk
- 4 1/2 teaspoons pure maple syrup
- 1/4 + 1/8 teaspoon baking powder
- 1 1/2 cups cottage cheese
- Butter, for cooking
- Berry jam, for topping
Sweet Potato-Peanut Bisque
By ShoDav
Prick sweet potatoes in several places with a fork
- 2 large sweet potatoes (10-12 ounces each)
- 1 tablespoon coconut oil
- 1 small yellow onion, chopped
- 1 large clove garlic, minced
- 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice (I use cans of V8)
- 1 4-ounce can diced green chiles, preferably hot, drained
- 2 teaspoons minced fresh ginger
- 1 teaspoon ground allspice
- 1 15-ounce can vegetable broth
- 1/2 cup smooth natural peanut butter (might need a little more if you like it to taste more peanuty)
- Freshly ground pepper to taste
- Chopped fresh cilantro leaves for garnish
5 Minute Fudge Brownies (with sugar)!
By ShoDav
Preheat the oven to 350 degrees F
- 3/4 cup sugar
- 1/2 cup whole wheat flour (I used white whole-wheat flour)
- 1/4 cup unsweetened cocoa powder (I highly prefer the "super dark" variety)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 stick (1/2 cup) melted butter, plus a little extra for greasing
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips (I used Enjoy Life mini chips, see note above)
Strawberries n Cream Chia Seed Pudding
By ShoDav
Place the strawberries, coconut milk, and maple syrup in a blender, and blend on medium speed until smooth
- 1/2 cup strawberries (frozen is okay, just let them thaw out a little bit first)
- 2 Tablespoons maple syrup
- 1 cup refrigerated coconut milk (I used SO Delicious Original)
- 1 teaspoon vanilla
- 5 1/2 Tablespoons chia seeds
Cheesy Quinoa and Broccoli Patties
By ShoDav
1. First, cook your quinoa according to the directions on the packaging
- 1/2 cup quinoa
- 1 cup water
- 5 large broccoli florets
- 1 small onion, diced
- 1/4 cup breadcrumbs
- 1/4 cup shredded cheese
- 1 large egg
- Salt and Pepper for seasoning
- Olive oil for cooking
Brazilian Cheese Rolls
By ShoDav
These are the rolls that are always served at Brazilian steakhouses
- 1 cup Tapioca flour
- 1/2 cup milk
- 1 tsp salt
- 3 Tbsp butter
- 1 egg
- 1 cup Parmesan cheese
Flourless Chocolate Chip Chickpea Blondies with Sea Salt
By ShoDav
Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray
- Cooking Spray
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup all natural almond butter or peanut butter
- 1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
- 2 teaspoons vanilla
- 1/2 tsp salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
- sea salt, for sprinkling
Sweet Potato Turkey Shepherd's Pie
By ShoDav
Boil sweet potatoes and garlic in a pot of salted water until cooked and soft
- For the potatoes:
- 1-1/2 lbs sweet potatoes, peeled, diced
- 3 cloves garlic
- 1/2 cup 1% milk
- 1/4 cup fat free chicken broth*
- 2 tbsp reduced fat sour cream
- salt and pepper to taste
- For the filling:
- 1 lb 93% lean ground turkey
- 1 tsp olive oil
- 1 medium onion, diced
- 1 celery stalk, chopped
- 1 parsnip, diced
- 2 cloves garlic, diced
- 8 oz mushrooms, diced
- 10 oz frozen mixed vegetables
- 2 tbsp flour (leave out to make gluten-free)
- 1 cup fat-free low-sodium chicken broth*
- 2 tsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp freshly chopped rosemary
- salt and pepper
- paprika